Products: Ham with bone of the Montefeltro


Ham is a cut of meat that corresponds to the hind leg of the pig up to the firs t raw of tarsus bones.

It is  strictly  salted dry  with the addition of Tellicherry pepper  at temperatures  between +3 / +5 in a moist  and unventilated environment . During the aging, important  biochemical and enzymatic processes take place, which,  together, bring  the characteristic aroma and flavor of the ham. Ripening time: depending on the size and weight, however over 14 months.



Ham with bone of the Montefeltro
BOTTEGA DELLA CARNE CELLI
Via IV Novembre, 11 - 47863 Novafeltria (Rimini)
Phone: +39 0541 920267 - E-mail: labottegadellacarne@libero.it - PEC: cedrini.donatella@ticertifica.it